The idea for using fired clay for baking and cooking is ancient. The Chinese used to take slabs of clay and heat them in a kiln of around 2000 degrees. The result is what we now call stoneware. There are several advantages to using stoneware: *It is safe to use in the microwave, oven or freezer. *Over time it develops a non-stick surface. *It’s long lasting if you care for it properly. However, stoneware must be cared for properly. It also needs to be re-seasoned from time to time. You cannot put stoneware in the dishwasher as the finish will … Continue reading →

Cast iron skillets are such a good thing to have in the kitchen. You can cook evenly in a cast iron skillet and it really is the choice of professional cooks for many dishes. What is more, the stick resistant surface uses no chemicals the way that most non-stick cookware does, which is important for many people. Before using a cast iron skillet or if you have yours for a while, it will need to be seasoned or reseasoned. Seasoniong not only creates that stick resistant surface, but it also guards against rust. The first step in seasoning is to … Continue reading →

Quite awhile ago now, I said that I would offer monthly cooking tips. A reader recently pointed out that I’m several months behind! I certainly won’t catch up but I figure there’s no time like the present to start. Here is a collection of cooking tips based on questions readers send me (and a few questions that some of my friends ask me), for your beginning-of-spring cooking. What does it mean when a recipe calls for a hulled strawberry? Hulling a strawberry means taking the little green stems off. You can actually buy a strawberry huller, but I just use … Continue reading →